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In my previous post, I discussed some of my early mistakes with mussels and promised I'd let you know how things worked out with the mussels that managed to survive my ill-advised soaking. Simply put, they turned out great. Here's my recipe for mussels with sausage, white wine, and tomatoes:

• 6 links hot Italian sausage, casings removed (apprx 1 lb.)
• 1/2 cup minced onion
• 2 tbsp olive oil
• 2 cups dry white wine
• 2 cans (14.5 oz each) chopped tomatoes
• 1/2 cup flat Italian parsley, chopped
• 2 tbsp minced garlic
• 1 tbsp red pepper flakes
• 1/2 tbsp fresh ground black pepper
• 5 pounds mussels, scrubbed and debearded

Brown sausage and onions in 2 tbsp olive oil over medium heat, apprx. 10 minutes. Add wine, tomatoes, parsley, garlic, red pepper and black pepper and bring to a boil. Add mussels, reduce heat to medium, and cover. Allow to steam until mussels open, approximately 8 minutes. Once mussels are open, gently stir contents of pot to evenly distribute sauce. Serve with crusty Italian bread.